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Fresh Corn Salad made with sweet corn, artichoke hearts, cherry tomatoes, cucumbers, and tangy feta in a light red wine vinaigrette. Delicious any time of year, enjoy this awesome corn salad at BBQs, potlucks, and more!
Summer Corn Salad
Few things scream summer like golden yellow corn on the cob – and there is no better way to enjoy this sweet and delicious grain than in a bright corn salad.
Today I’m sharing just one way to turn corn into a nutrient-dense and colorful salad. Ready in under 30 minutes, you can use fresh corn on the cob or for year-round convenience, frozen corn. Toss in some sweet cherry tomatoes, cucumbers, canned artichoke hearts, a little red onion, tangy feta cheese, and parsley, then drizzle with the easiest vinaigrette made from olive oil, lime juice, and red wine vinegar.
So easy, so good!
How to Make Corn Salad
- Cook or thaw corn: I boiled my corn, but feel free to grill, microwave, or cook corn on the cob in the Instant Pot or Air Fryer. Cut the corn kernels from the cob.
- Chop and prepare remaining veggies: Add the prepared vegetables (tomatoes, cucumbers, artichoke hearts, and red onion) and transfer to a large bowl. Add the crumbled feta and chopped parsley.
- Toss everything to combine: Add the corn to the bowl and toss with the fresh lime juice, olive oil, and red wine vinegar. Sprinkle with black pepper and season with salt, if needed.
Can you use frozen corn?
Yes, you can use thawed frozen corn or even canned corn! Remember to always drain any liquid that may have been collected due to thawing before adding to your salad. To add a little extra flavor to your corn, heat it in a hot skillet with about 1 teaspoon of olive oil. This will char some of the corn kernels giving it extra flavor.
Fresh Corn Salad Variations
As I mentioned earlier in the post, there are tons of ways to jazz up or tone down this awesome corn salad. Of course, if you’re not a fan of any of the ingredients listed, simply leave it out – except for the corn, of course 🙂 Other yummy additions include,
- Diced bell pepper
- Diced jalapeño
- Fresh basil or fresh cilantro
- Green onions or chives
- Cotija cheese
- Instant Pot Black beans or garbanzo beans
How to Serve Corn Salad
This recipe is a perfect addition to any potluck, picnic, or bbq. Enjoy it on its own as a snack or light lunch or pile it on top of your favorite grilled Greek chicken or fish. It’s also really great in tacos!
You may also enjoy these other salad recipes!
Have you tried making this Awesome and Fresh Corn Salad Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Fresh Corn Salad Recipe
Ingredients
- 6 ears of corn, shucked
- 10 ounces cherry tomatoes, quartered
- ½ English cucumber, diced
- 1 (15 ounce) can artichoke hearts, drained and chopped
- ½ medium red onion, finely diced
- 8 ounces feta cheese, crumbled
- 2 tablespoons fresh parsley, minced
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon black pepper
- salt, to taste
Instructions
- Bring a large pot of water to a boil over high heat. Boil the corn until fully cooked – approximately 5 minutes. Carefully remove the corn cobs to a bowl filled with ice water to stop cooking. Drain and set aside.
- In the meantime prepare the remaining vegetables (tomatoes, cucumbers, artichoke hearts, and red onion) and transfer to a large bowl. Add the crumbled feta and chopped parsley.
- Carefully cut the corn kernels from the cob and transfer them to the bowl with the other vegetables. Gently toss to combine.
- Drizzle with fresh lime juice, olive oil, red wine vinegar, and sprinkle with black pepper. Toss gently to combine and season with salt, if needed.
Notes
- Substitute fresh corn on the cob with thawed frozen corn that has been heated slightly on the stovetop or microwave then cooled again to room temperature. You will need approximately 20 ounces of frozen corn.
- Storage: Keep leftovers stored in an airtight container in the refrigerator for up to 2-3 days. Mix well before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s a great Fresh Corn Salad Recipe.